Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
3/04/2009
Cookies!
I treated myself to a new cookbook today!
Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
3/02/2009
Bagels
Courtesy of Breadworld
One dozen bagels
1 1/4 cup warm water
2 1/2 tsp salt
4 to 4 1/2 cups bread flour
1 tbs sugar
2 1/2 tsp Bread Machine Yeast
Directions
Measure water, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer.
Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make moderately stiff dough.
Divide dough into 6 (9, 12, as desired) pieces; shape into small balls. With a floured finger, poke a 1-1/2-inch hole in each ball. Place shaped bagels on greased baking sheet; cover with plastic wrap and refrigerate 4 to 24 hours.
Remove from refrigerator and allow shaped dough to warm to room temperature, about 30 minutes.
In a deep pan, heat 2 quarts water over medium heat to a simmer. Add 1 tablespoon sugar and 2 teaspoons salt. Drop bagels into simmering water. Cook 1/2 minute, turn and cook another 1/2 minute.
Drain on paper towels.
Set bagels on a greased baking sheet. Mix egg white and 1 tablespoon water, brush on bagels.
Sprinkle with coarse salt, sesame, caraway or poppy seed if desired.
Bake at 425oF for 25 to 30 minutes. Remove from sheets. Cool on wire rack.
PICTURES: (they aren't very pretty, but they are YUMMY!!!)
Dough is all done.
Ready to be portioned out into 12 bagels
One dozen bagels
1 1/4 cup warm water
2 1/2 tsp salt
4 to 4 1/2 cups bread flour
1 tbs sugar
2 1/2 tsp Bread Machine Yeast
Directions
Measure water, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer.
Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make moderately stiff dough.
Divide dough into 6 (9, 12, as desired) pieces; shape into small balls. With a floured finger, poke a 1-1/2-inch hole in each ball. Place shaped bagels on greased baking sheet; cover with plastic wrap and refrigerate 4 to 24 hours.
Remove from refrigerator and allow shaped dough to warm to room temperature, about 30 minutes.
In a deep pan, heat 2 quarts water over medium heat to a simmer. Add 1 tablespoon sugar and 2 teaspoons salt. Drop bagels into simmering water. Cook 1/2 minute, turn and cook another 1/2 minute.
Drain on paper towels.
Set bagels on a greased baking sheet. Mix egg white and 1 tablespoon water, brush on bagels.
Sprinkle with coarse salt, sesame, caraway or poppy seed if desired.
Bake at 425oF for 25 to 30 minutes. Remove from sheets. Cool on wire rack.
PICTURES: (they aren't very pretty, but they are YUMMY!!!)
Dough is all done.
Ready to be portioned out into 12 bagels
All portioned out and holes poked in them
After a nice rest in the fridge (about 5 hours)
In the meantime, I toasted up some sesame seeds
Time for their quick dunk in the water
Egg washed and sesame seeds added
Fresh from the oven, I did bake them for almost 30 minutes, I like my bagels nice and brown and very crispy on the outside.
Not very pretty, but they are really yummy!!
Garlic Lime Chicken, with a kick
Garlic Lime Chicken, with a kick
Spice mixture:
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
******
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Spice mixture:
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
******
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
English Muffins
So I was in a baking kind of mood and all the Whole Wheat English Muffins were gone and the family was asking for more.
I made the Whole Wheat English Muffins that I had previously posted. But did not have enough whole wheat flour, so I subbed 1 cup of bread flour as noted in the recipe.
They also came out really well. I did cut them a bit bigger this time.
Doesn't this look really yummy???
I made the Whole Wheat English Muffins that I had previously posted. But did not have enough whole wheat flour, so I subbed 1 cup of bread flour as noted in the recipe.
They also came out really well. I did cut them a bit bigger this time.
Doesn't this look really yummy???
2/23/2009
Chicken Manicotti
Chicken Manicotti
1 jar (26 to 30 oz) spaghetti sauce
3/4 cup water
1 tsp garlic powder
1 1/2 lb uncooked chicken tenders (not the breaded kind) I am subbing chicken breasts and will cut them to size
14 uncooked manicotti shells (8 oz box)
2 cups shredded mozzarella cheese
chopped fresh basil if desired
Heat oven to 350
In a bowl mix spaghetti sauce and water. Spread about 1/3 of the sauce in an ungreased 13x9 baking dish.
Sprinkle garlic powder on chicken. Insert chicken into the uncooked manicotti shells, suffing from each end of shell to fill if necessary. Place shells on the spaghetti sauce in the baking dish. Pour remaining sauce evenly over the shells, covering completely. Cover tightly with foil.
Bake about and hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
Sprinkl with basil.
1 jar (26 to 30 oz) spaghetti sauce
3/4 cup water
1 tsp garlic powder
1 1/2 lb uncooked chicken tenders (not the breaded kind) I am subbing chicken breasts and will cut them to size
14 uncooked manicotti shells (8 oz box)
2 cups shredded mozzarella cheese
chopped fresh basil if desired
Heat oven to 350
In a bowl mix spaghetti sauce and water. Spread about 1/3 of the sauce in an ungreased 13x9 baking dish.
Sprinkle garlic powder on chicken. Insert chicken into the uncooked manicotti shells, suffing from each end of shell to fill if necessary. Place shells on the spaghetti sauce in the baking dish. Pour remaining sauce evenly over the shells, covering completely. Cover tightly with foil.
Bake about and hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
Sprinkl with basil.
2/19/2009
Baked Sesame Chicken
Baked Sesame Chicken
2 tbs soy sauce
1/4 cup toasted sesame seeds
2 tbs all purpose flour
1/4 tsp sea salt
1/4 tsp cracked black pepper
4 boneless skinless chicken (I used 3 and cut them in half)
2 tbs unsalted butter, melted
Preheat oven to 400
Place soy sauce in a dish. On a place, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in a baking dish, then drizzle with melted butter.
Bake for approximately 30 minutes or until chicken is done and juice run clear.
Baste with drippings once during the cooking time.
Sesame seeds before toasting
Nice and toasted to a light brown
2 tbs soy sauce
1/4 cup toasted sesame seeds
2 tbs all purpose flour
1/4 tsp sea salt
1/4 tsp cracked black pepper
4 boneless skinless chicken (I used 3 and cut them in half)
2 tbs unsalted butter, melted
Preheat oven to 400
Place soy sauce in a dish. On a place, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in a baking dish, then drizzle with melted butter.
Bake for approximately 30 minutes or until chicken is done and juice run clear.
Baste with drippings once during the cooking time.
Sesame seeds before toasting
Nice and toasted to a light brown
Ready to go in the oven
All done and ready for dinner later, smells good!
2/18/2009
Whole Wheat English Muffins
Whole Wheat English Muffins, from recipetips.com
Prep Time: 2 hours
Cook Time: 15 minutes
Container: griddle or baking sheets
Servings: 12
Ingredients
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon honey or sugar
1 egg
cornmeal as needed
Directions
Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
In a large bowl, mix flour(s) and salt.
In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible.
Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
Remove to cooling rack as they finish cooking. Cook the rest in batches.
English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
I am attempting to make the dough in my bread maker on the dough setting. I put all my wet ingredients in then the dry. Hopefully this works because I hate making bread by hand.
PICTURES!!!
Dough is all done in the bread maker
Patted it out
Prep Time: 2 hours
Cook Time: 15 minutes
Container: griddle or baking sheets
Servings: 12
Ingredients
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon honey or sugar
1 egg
cornmeal as needed
Directions
Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
In a large bowl, mix flour(s) and salt.
In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible.
Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
Remove to cooling rack as they finish cooking. Cook the rest in batches.
English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
I am attempting to make the dough in my bread maker on the dough setting. I put all my wet ingredients in then the dry. Hopefully this works because I hate making bread by hand.
PICTURES!!!
Dough is all done in the bread maker
Patted it out
All cut out and ready to rise
After 30 minutes they are nice and puffy
Close up
On my lovely new griddle!
Close up
All done!
Now doesn't this look yummy???
Of course I had to try one and they are GREAT!!! I have a feeling these will be a favorite and a whole lot better than any store bought muffin!
2/16/2009
Life is better with chocolate
I felt the need to whip up something for dessert, so I grilled up some poundcake (make sure you butter it good!) added fresh Florida strawberries and made a thick ganache.
Chicken & Rice Casserole
1 (10.75 ounce) can Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice or brown rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/2 teaspoon ground poultry seasoning
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
black pepper
Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
Top with chicken. Season chicken with black pepper. Cover.
Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice or brown rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/2 teaspoon ground poultry seasoning
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
black pepper
Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
Top with chicken. Season chicken with black pepper. Cover.
Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
2/15/2009
Pink Lemonade Spritzer, adult version
Pink Lemonade Spritzer, courtesy of Semi Homemade Magazine
Makes 6 servings
1/2 cup citron vodka
1 1/2 cups pineapple juice
4 tbs Country Time pink lemonade mix
1 can (12 oz) lemon lime soda
Garnish: pink sanding sugar
8 cups of ice
In a large pitcher, combine vodka, pineapple juice and lemonade mix stirring well. Add lemon lime soda stirring well.
In a shallow dish, add a small amount of water or lemonade spritzer. In another small dish add the sanding sugar. Dip rims into the liquid mixture then into the sanding sugar to garnish if desired.
Divide between 6 glasses. Pour lemonade over ice and serve immediately.
Makes 6 servings
1/2 cup citron vodka
1 1/2 cups pineapple juice
4 tbs Country Time pink lemonade mix
1 can (12 oz) lemon lime soda
Garnish: pink sanding sugar
8 cups of ice
In a large pitcher, combine vodka, pineapple juice and lemonade mix stirring well. Add lemon lime soda stirring well.
In a shallow dish, add a small amount of water or lemonade spritzer. In another small dish add the sanding sugar. Dip rims into the liquid mixture then into the sanding sugar to garnish if desired.
Divide between 6 glasses. Pour lemonade over ice and serve immediately.
Pink Lemonade Spritzer (kids version)
Pink Lemonade Spritzer, courtesy of Semi Homemade Magazine
Makes 6 servings
1 1/2 cups pineapple juice
4 tbs Country Time pink lemonade mix
1 can (12 oz) lemon lime soda
Garnish: pink sanding sugar
8 cups of ice
In a large pitcher, combine pineapple juice and lemonade mix stirring well. Add lemon lime soda stirring well.
In a shallow dish, add a small amount of water or lemonade spritzer. In another small dish add the sanding sugar. Dip rims into the liquid mixture then into the sanding sugar to garnish if desired.
Divide between 6 glasses. Pour lemonade over ice and serve immediately.
Makes 6 servings
1 1/2 cups pineapple juice
4 tbs Country Time pink lemonade mix
1 can (12 oz) lemon lime soda
Garnish: pink sanding sugar
8 cups of ice
In a large pitcher, combine pineapple juice and lemonade mix stirring well. Add lemon lime soda stirring well.
In a shallow dish, add a small amount of water or lemonade spritzer. In another small dish add the sanding sugar. Dip rims into the liquid mixture then into the sanding sugar to garnish if desired.
Divide between 6 glasses. Pour lemonade over ice and serve immediately.
2/14/2009
Basic Pizza Dough (1 pound)
2/3 cups water
4 tsp olive oil
1/2 tsp salt
2 cups bread flour
1 1/2 tsp yeast
1 tbs dried italian herbs
Directions
Add water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
I actually doubled it so that we will have 2 pounds of dough.
We will be making pizza on the grill.
4 tsp olive oil
1/2 tsp salt
2 cups bread flour
1 1/2 tsp yeast
1 tbs dried italian herbs
Directions
Add water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
I actually doubled it so that we will have 2 pounds of dough.
We will be making pizza on the grill.
Monkey Bread with Frozen dough - with pictures
Monkey Bread with frozen bread dough
2 (1 pound) loaves of frozen white bread dough
1 cup sugar
1/4 brown sugar
1/4 cup 2% milk
1 tbs butter
1 1/4 tsp cinnamon
1/4 cup sugar
1/2 tsp cinnamon
Cooking spray
Thaw dough in the fridge for 12 hours or overnight.
Combine 1 cup sugar and the next four ingredients in a small saucepan; bring to boil and cook for 1 minute. Remove sugar syrup from heat and allow to cool for 10 minutes.
Cut each loaf into 24 equal pieces (I think I cut them smaller).
Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish. Roll each piece of dough then layer dough in a bundt pan coated with cooking spray. I also added some pecans.
Pour sugar syrup over dough; cover and let rise in a warm place for 35 minutes or until doubled in size.
Place on cookie sheet (to catch drips). Cook uncovered at 350 for 25 minutes or until lightly browned.
Immediately place a serving plate upside down on the top of the pan and invert bread onto the plate.
Remove the pan and drizzle any remaining syrup over the bread.
2 (1 pound) loaves of frozen white bread dough
1 cup sugar
1/4 brown sugar
1/4 cup 2% milk
1 tbs butter
1 1/4 tsp cinnamon
1/4 cup sugar
1/2 tsp cinnamon
Cooking spray
Thaw dough in the fridge for 12 hours or overnight.
Combine 1 cup sugar and the next four ingredients in a small saucepan; bring to boil and cook for 1 minute. Remove sugar syrup from heat and allow to cool for 10 minutes.
Cut each loaf into 24 equal pieces (I think I cut them smaller).
Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish. Roll each piece of dough then layer dough in a bundt pan coated with cooking spray. I also added some pecans.
Pour sugar syrup over dough; cover and let rise in a warm place for 35 minutes or until doubled in size.
Place on cookie sheet (to catch drips). Cook uncovered at 350 for 25 minutes or until lightly browned.
Immediately place a serving plate upside down on the top of the pan and invert bread onto the plate.
Remove the pan and drizzle any remaining syrup over the bread.
Oh since it is Valentines day, I added some festive sprinkles.
2/12/2009
Cheesy Beef Spirals
2 cups uncooked rotini
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar spaghetti sauce (26 oz)
1/2 cup sour cream
1/2 pound velveeta, cubed
2 cups shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile in a large sauce pan, cook the beef, onions and garlic over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place 1/2 cup of meat mixture in a greased shallow 2 1/2 quart baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with velveeta and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350 for 25 to 30 minutes. Uncover; bake another 5 to 10 minutes longer until bubbly.
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar spaghetti sauce (26 oz)
1/2 cup sour cream
1/2 pound velveeta, cubed
2 cups shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile in a large sauce pan, cook the beef, onions and garlic over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place 1/2 cup of meat mixture in a greased shallow 2 1/2 quart baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with velveeta and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350 for 25 to 30 minutes. Uncover; bake another 5 to 10 minutes longer until bubbly.
2/11/2009
Sloppy Joe Casserole
Sloppy Joe Casserole
1 pound lean ground beef (at least 80%)
1 medium onion, chopped (1/2 cup)
1 can 15 oz tomato sauce
1 tbs brown sugar
2 tsp worcestershire sauce
1 tsp yellow mustard
1 pouch (6.5 oz) betty Crocker cornbread/muffin mix
1/3 cup milk
2 tbs vegetable oil
1 egg
1 cup shredded cheddar cheese
Heat oven to 350.
In a skillet, cook the beef and onion over medium-high heat until beef is cook through. Drain then stir in tomato sauce, brown sugar, worcestershire sauce and mustard. Cook for 2 to 3 minutes stirring frequently until boiling. Keep warm
In a small bowl, stir cornbread mix, milk, oil and egg just until moistened. Batter will be lumpy.
Spoon HOT beef mixture into an 8 inch square glass baking dish.
Sprinkle with 3/4 cup of cheese.
Spoon cornbread batter evenly over top.
Bake 25 to 35 minutes or until toothpick inserted comes out clean.
Sprinkle remaining 1/4 cup cheese over hot casserole.
UPDATE: 3 out of 4 loved it!
1 pound lean ground beef (at least 80%)
1 medium onion, chopped (1/2 cup)
1 can 15 oz tomato sauce
1 tbs brown sugar
2 tsp worcestershire sauce
1 tsp yellow mustard
1 pouch (6.5 oz) betty Crocker cornbread/muffin mix
1/3 cup milk
2 tbs vegetable oil
1 egg
1 cup shredded cheddar cheese
Heat oven to 350.
In a skillet, cook the beef and onion over medium-high heat until beef is cook through. Drain then stir in tomato sauce, brown sugar, worcestershire sauce and mustard. Cook for 2 to 3 minutes stirring frequently until boiling. Keep warm
In a small bowl, stir cornbread mix, milk, oil and egg just until moistened. Batter will be lumpy.
Spoon HOT beef mixture into an 8 inch square glass baking dish.
Sprinkle with 3/4 cup of cheese.
Spoon cornbread batter evenly over top.
Bake 25 to 35 minutes or until toothpick inserted comes out clean.
Sprinkle remaining 1/4 cup cheese over hot casserole.
UPDATE: 3 out of 4 loved it!
2/10/2009
Turkey Fajita Wraps
Turkey Fajita Wraps
2 cups Thick & chunky salsa
2 large bell peppers (I used 1 red and 1 green) cut into long strips (about 4 cups)
1 1/2 cups frozen whole kernal corn
1 tbs chili powder
1 tsp cumin
2 tbs fresh lime juice
3 cloves of garlic, minced
2 pounds turkey breast cutlets, cut into 4 inch long strips (I am subbing chicken)
16 flour tortillas (8 inch) warmed
Shredded mexican cheese blend
Stir the salsa, peppers, corn, chili powder, cumin, lime juice, garlic and turkey (or chicken) in a crock pot.
Cover and cook on low for 6 to 7 hours or until the turkey is cooked through. (or 3 to 4 hours on high)
Spoon about 1/2 cup of the turkey (or chicken) mixture down he center of each toritilla. Top with cheese. Fold the tortilla around the filling.
2 cups Thick & chunky salsa
2 large bell peppers (I used 1 red and 1 green) cut into long strips (about 4 cups)
1 1/2 cups frozen whole kernal corn
1 tbs chili powder
1 tsp cumin
2 tbs fresh lime juice
3 cloves of garlic, minced
2 pounds turkey breast cutlets, cut into 4 inch long strips (I am subbing chicken)
16 flour tortillas (8 inch) warmed
Shredded mexican cheese blend
Stir the salsa, peppers, corn, chili powder, cumin, lime juice, garlic and turkey (or chicken) in a crock pot.
Cover and cook on low for 6 to 7 hours or until the turkey is cooked through. (or 3 to 4 hours on high)
Spoon about 1/2 cup of the turkey (or chicken) mixture down he center of each toritilla. Top with cheese. Fold the tortilla around the filling.
2/09/2009
A fun look into my spice drawers
Provolone Chicken
8 skinless, boneless chicken breast halves
4 slices provolone cheese, halved
2 (10.75 ounce) cans condensed cream of chicken soup
10 3/4 fluid ounces white wine (I am subbing chicken stock unless I get my butt to the store)
1/4 cup melted butter
1 (16 ounce) package herb seasoned stuffing mix (not Stove Top)
Preheat oven to 350 degrees
Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.
In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
4 slices provolone cheese, halved
2 (10.75 ounce) cans condensed cream of chicken soup
10 3/4 fluid ounces white wine (I am subbing chicken stock unless I get my butt to the store)
1/4 cup melted butter
1 (16 ounce) package herb seasoned stuffing mix (not Stove Top)
Preheat oven to 350 degrees
Arrange chicken breast halves in a single layer in a 9x13 inch baking dish. Top each breast half with a half slice of Provolone cheese.
In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken.
In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
2/04/2009
Herb Bread
Herb Bread recipe from Bread World
Makes 1 loaf. Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.
I used the 1.5 pound loaf.
1 cup plus 2 tablespoons Water (70 to 80 degrees)
1-1/2 tablespoons butter softened
1 teaspoon salt
3 cups Bread Flour
2 tablespoons Dry Milk Powder
2 tablespoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons Bread Machine Yeast
Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Select basic/white bread cycle; medium/normal crust color setting.
Remove bread from pan; cool on wire rack.
Nutritional Information: Per Serving:Serving Size: 1 slice (1/12 of 1 1/2-lb recipe)calories 150; total fat 2g; saturated fat 1g; cholesterol 4mg; sodium 215mg; total carbohydrate 28g; dietary fiber 1g; protein 5g
Makes 1 loaf. Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.
I used the 1.5 pound loaf.
1 cup plus 2 tablespoons Water (70 to 80 degrees)
1-1/2 tablespoons butter softened
1 teaspoon salt
3 cups Bread Flour
2 tablespoons Dry Milk Powder
2 tablespoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons Bread Machine Yeast
Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Select basic/white bread cycle; medium/normal crust color setting.
Remove bread from pan; cool on wire rack.
Nutritional Information: Per Serving:Serving Size: 1 slice (1/12 of 1 1/2-lb recipe)calories 150; total fat 2g; saturated fat 1g; cholesterol 4mg; sodium 215mg; total carbohydrate 28g; dietary fiber 1g; protein 5g
Chicken and Sausage Gumbo (crockpot)
Chicken and Sausage Gumbo (crockpot version)
1/2 pound smoke sausage, sliced
1 cup onion chopped
1/2 cup chopped green bell pepper
3/4 pound boneless skinless chicken breasts, cooked and shredded
8 cups water
3/4 cup flour
1/2 cup chopped celery
1 tbs Worcestershire sauce
2 cloves garlic minced
1 1/2 tsp cajun seasoning
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1 bay leaf
dash of hot sauce
4 cups hot cooked rice
3/4 cup sliced green onions
Brown sausage, onion, and bell pepper in a skillet. Drain fat.
In the crockpot, combine sausage mixture, shredded chicken, water, flour, celery and seasonings.
Cover and cook on low for 6 hours or high for 3 hours.
Serve over rice and garnish with green onions
Makes 8 - 10 servings.
While putting this together a few minutes ago, I decided to use 4 cups of water and 4 cups of stock. (One box of Kitchen Basic Chicken stock)
1/2 pound smoke sausage, sliced
1 cup onion chopped
1/2 cup chopped green bell pepper
3/4 pound boneless skinless chicken breasts, cooked and shredded
8 cups water
3/4 cup flour
1/2 cup chopped celery
1 tbs Worcestershire sauce
2 cloves garlic minced
1 1/2 tsp cajun seasoning
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1 bay leaf
dash of hot sauce
4 cups hot cooked rice
3/4 cup sliced green onions
Brown sausage, onion, and bell pepper in a skillet. Drain fat.
In the crockpot, combine sausage mixture, shredded chicken, water, flour, celery and seasonings.
Cover and cook on low for 6 hours or high for 3 hours.
Serve over rice and garnish with green onions
Makes 8 - 10 servings.
While putting this together a few minutes ago, I decided to use 4 cups of water and 4 cups of stock. (One box of Kitchen Basic Chicken stock)
2/02/2009
Chicken Divan
Chicken Divan
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
I usually double this recipe and make it in an 11x7 glass baking dish.
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
I usually double this recipe and make it in an 11x7 glass baking dish.
2/01/2009
Monkey Bread
Monkey Bread
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Do not cut! The bread just pulls apart.
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Do not cut! The bread just pulls apart.
1/30/2009
Crock Pot Chicken and Dumplings
Crock Pot Chicken and Dumplings
1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 Yukon gold potatoes
2 cups whole baby carrots
2 celery stalks sliced
2 cans condensed cream of chicken soup
1 cup of water (I will use chicken stock)
1 tsp thyme
1/4 tsp ground black pepper
2 cups Bisquick Baking Mix
2/3 cup milk
Place the chicken, potatoes, carrots and celery in the crock pot.
Stir the soup, stock, thyme and pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on low for 7 to 8 hours or until the chicken is no longer pink.
Stir the Bisquick and milk in a medium bow. Spoon the batter over the chicken mixture. Turn heat to high. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries, and raspberry pecan vinaigrette.
BTW! When I say I sub stock for water or broth, this is what I use.
I have tried other stock in a box, and have found this one to be far superior!!
1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 Yukon gold potatoes
2 cups whole baby carrots
2 celery stalks sliced
2 cans condensed cream of chicken soup
1 cup of water (I will use chicken stock)
1 tsp thyme
1/4 tsp ground black pepper
2 cups Bisquick Baking Mix
2/3 cup milk
Place the chicken, potatoes, carrots and celery in the crock pot.
Stir the soup, stock, thyme and pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on low for 7 to 8 hours or until the chicken is no longer pink.
Stir the Bisquick and milk in a medium bow. Spoon the batter over the chicken mixture. Turn heat to high. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries, and raspberry pecan vinaigrette.
BTW! When I say I sub stock for water or broth, this is what I use.
I have tried other stock in a box, and have found this one to be far superior!!
1/28/2009
Greek Salad
I am now resorting to making this at home, since our absolutely favorite pizza place closed.
1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
2 heads pf Romaine Lettuce Leaves chopped
1/2 (10 ounces) package Baby Greens or Spring Mix Salad
5 or 6 Pepperoncini
Layer the lettuces, cucumber, onion, tomato, cheese on a large plate or platter. Sprinkle with some dried oregano. Then place the olives and pepperonchini around the edges.
I also have whole wheat pitas to cut into pieces.
And of course the dressing, I love this one from Kraft.
For your viewing pleasure, pictures of my wonderful greek salad
Sharing this recipe here:
Seaside Simplicity: Wanted Salads
1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
2 heads pf Romaine Lettuce Leaves chopped
1/2 (10 ounces) package Baby Greens or Spring Mix Salad
5 or 6 Pepperoncini
Layer the lettuces, cucumber, onion, tomato, cheese on a large plate or platter. Sprinkle with some dried oregano. Then place the olives and pepperonchini around the edges.
I also have whole wheat pitas to cut into pieces.
And of course the dressing, I love this one from Kraft.
For your viewing pleasure, pictures of my wonderful greek salad
Sharing this recipe here:
Seaside Simplicity: Wanted Salads
Feta Chicken
Feta Chicken
6 boneless skinless chicken breasts
6 oz tomato basil feta (this time I got a block not the crumbled style)
1/4 cup Italian style dry bread crumbs
4 tbs butter melted
Preheat oven to 350
Lightly greast a 13x9 baking dish
Place chicken breast between 2 pieces of waxed paper. Gently pound chicken with the flat side of a mallet until chicken is about 1/4 inch thick; remove wax paper.
Place 1 oz of feta cheese (this is why I like the block style, you can just put a slice in the center and not worry about it spilling out) in the center of each chicken breast; fold in half.
Spread 2 tbs of bread crumb in the bottom of the baking dish. Arrange chicken in the dish and top with remaining bread crumb.
Bake for 20 minutes. Drizzle the melted butter over the chicken breast/crumb mixture and cook for another 5 to 10 minutes until chicken is no longer pink.
6 boneless skinless chicken breasts
6 oz tomato basil feta (this time I got a block not the crumbled style)
1/4 cup Italian style dry bread crumbs
4 tbs butter melted
Preheat oven to 350
Lightly greast a 13x9 baking dish
Place chicken breast between 2 pieces of waxed paper. Gently pound chicken with the flat side of a mallet until chicken is about 1/4 inch thick; remove wax paper.
Place 1 oz of feta cheese (this is why I like the block style, you can just put a slice in the center and not worry about it spilling out) in the center of each chicken breast; fold in half.
Spread 2 tbs of bread crumb in the bottom of the baking dish. Arrange chicken in the dish and top with remaining bread crumb.
Bake for 20 minutes. Drizzle the melted butter over the chicken breast/crumb mixture and cook for another 5 to 10 minutes until chicken is no longer pink.
1/27/2009
Beef & Hashbrown Bake
Beef & Hashbrown Bake
4 cup frozen shredded hasbrowns
3 tbs vegetable oil
1/8 tsp pepper
1 pound ground beef
1 cup water
1 packet of dry brown gravy mix
1/2 garlic powder
2 cups frozen mixed veggies
1 (2.8 oz) can of French-fried onions, divided
1 cup shredded cheddar cheese, divided
In a bow, combine potatoes, oil and pepper. Press into a greased 8 inch square baking dish. Bake uncovered at 350 for 20 minutes until potatoes are thawed and set. You can let it go a little longer if you want them to start to crisp up.
In a skillet over medium heat, cook the ground beef until no longer pink; drain. Stir in water, gravy packet, and garlic powder. Bring to a boil and cook for 2 minutes, stirring frequently. Add frozen vegetables cook and stir for 5 more minutes. Stril in half the french fried onions and cheese.
Pour over potatoes. Bake for 10 minutes. Sprinkle with remaining onions and cheese; bake for 5 minutes or until cheese is melted.
4 cup frozen shredded hasbrowns
3 tbs vegetable oil
1/8 tsp pepper
1 pound ground beef
1 cup water
1 packet of dry brown gravy mix
1/2 garlic powder
2 cups frozen mixed veggies
1 (2.8 oz) can of French-fried onions, divided
1 cup shredded cheddar cheese, divided
In a bow, combine potatoes, oil and pepper. Press into a greased 8 inch square baking dish. Bake uncovered at 350 for 20 minutes until potatoes are thawed and set. You can let it go a little longer if you want them to start to crisp up.
In a skillet over medium heat, cook the ground beef until no longer pink; drain. Stir in water, gravy packet, and garlic powder. Bring to a boil and cook for 2 minutes, stirring frequently. Add frozen vegetables cook and stir for 5 more minutes. Stril in half the french fried onions and cheese.
Pour over potatoes. Bake for 10 minutes. Sprinkle with remaining onions and cheese; bake for 5 minutes or until cheese is melted.
1/26/2009
Bread Maker Wheat Bread
This is for a 1.5 pound loaf
1 cup plus 2 tablespoons warm water
1 tablespoon butter, softened
1 teaspoon salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
1/4 cup dry milk powder
1 tablespoon sugar (I am going to sub honey this time)
2 teaspoons Bread Machine Yeast
Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to either size recipe - see Tip below on adding gluten.)
Timed-bake feature can be used.
Tip: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding vital wheat gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure.
If your supermarket does not carry gluten, check with a health food store. Use 1 tablespoon for both 1 pound and 1-1/2-pound recipes.
1 cup plus 2 tablespoons warm water
1 tablespoon butter, softened
1 teaspoon salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
1/4 cup dry milk powder
1 tablespoon sugar (I am going to sub honey this time)
2 teaspoons Bread Machine Yeast
Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to either size recipe - see Tip below on adding gluten.)
Timed-bake feature can be used.
Tip: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine lacks this cycle, try adding vital wheat gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure.
If your supermarket does not carry gluten, check with a health food store. Use 1 tablespoon for both 1 pound and 1-1/2-pound recipes.
Crock Pot Chicken and Vegetable Chowder
Crock Pot Chicken and Vegetable Chowder (serves 6)
1 pound boneless skinless chicken breast cut into 1 inch pieces
10 oz frozen broccoli
14 oz chicken stock
1 can condensed cream of potato soup
1 cup carrot, sliced
1 (4 oz) can of mushrooms, drained
1/2 cup onion chopped
1/2 cup frozen whole kernel corn
2 cloves garlic, minced
1/2 tsp thyme
1/3 cup half and half
combine all ingredients except half and half in the crock pot.
Cover and cook on low for 5 hours or until chicken is no longer pink in the center.
Stir in half and half turn to hight, cover and cook for 15 minutes.
I totally forgot to say!!! Victoria was reading through my cookbook and reading the ingredients out loud and said that this recipe sounded good and she put a yellow sticky note on the page. She asked me to make it today.
1 pound boneless skinless chicken breast cut into 1 inch pieces
10 oz frozen broccoli
14 oz chicken stock
1 can condensed cream of potato soup
1 cup carrot, sliced
1 (4 oz) can of mushrooms, drained
1/2 cup onion chopped
1/2 cup frozen whole kernel corn
2 cloves garlic, minced
1/2 tsp thyme
1/3 cup half and half
combine all ingredients except half and half in the crock pot.
Cover and cook on low for 5 hours or until chicken is no longer pink in the center.
Stir in half and half turn to hight, cover and cook for 15 minutes.
I totally forgot to say!!! Victoria was reading through my cookbook and reading the ingredients out loud and said that this recipe sounded good and she put a yellow sticky note on the page. She asked me to make it today.
1/23/2009
Crock Pot Jambalaya
2 pounds boneless skinless chicken cut into 1 inch pieces (recipe calls for 1 pound, but I am subbing 2 because I am skipping the shrimp)
1 pound Andouille Sausage, sliced
28 oz can diced tomatoes with juice
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup chicken stock
2 tsp oregano
2 tsp parsley
2 tsp cajun seasoning
1 tsp cayenne pepper
1/2 tsp thyme
1 pound cooked shrimp (gasp! not using)
In a crock pot, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, parsley, cajun seasoning, cayenne pepper and thyme.
Cover and cook on low 7 to 8 hours or on high for 3 to 4 hours.
Stir in the shrimp during the last 30 minutes of cook time.
Serve over your favorite rice.
1 pound Andouille Sausage, sliced
28 oz can diced tomatoes with juice
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 cup chicken stock
2 tsp oregano
2 tsp parsley
2 tsp cajun seasoning
1 tsp cayenne pepper
1/2 tsp thyme
1 pound cooked shrimp (gasp! not using)
In a crock pot, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, parsley, cajun seasoning, cayenne pepper and thyme.
Cover and cook on low 7 to 8 hours or on high for 3 to 4 hours.
Stir in the shrimp during the last 30 minutes of cook time.
Serve over your favorite rice.
1/21/2009
Italian Herb Bread Mix
Sometimes I just want an easy bread mix. While grocery shopping this morning I spotted and old favorite. I used to buy these by the assorted cases at the local warehouse store in MA.
Their Soudough is really good too. I wished my grocery store had more than just this one and the Country White. Maybe I will have to check some other stores.
Their Soudough is really good too. I wished my grocery store had more than just this one and the Country White. Maybe I will have to check some other stores.
Chicken, Sausage and Farfalle
Chicken, Sausage and Farfalle
1 pound Farfalle Pasta (bow ties)
2 boneless skinless chicken breasts
1 pound Italian Sausage
1 tbs olive oil
2 garlic cloves
1 can crushed tomatoes (14.5 oz)
1/2 cup chicken stock
2 tbs fresh basil
1 tsp rosemary
salt
pepper
Bring a large pot of salted water to boil. Add pasta and cook for 8 to 10 minutes; drain and set aside.
Cut chicken breasts into 1 inch pieces. Remove casing from sausage and cut into 1 inch pieces. In a large deep skillet or dutch oven over medium low heat, put oil and garlic in to saute and flavor oil. Remove garlic from oil. (You can also just use garlic flavored oil)
Add chicken and sausage and brown both lightly until they are opaque. Add the stock and tomatoes. Bring to a boil and let simmer for 20 minutes. Season sauce with basil, rosemary, salt and pepper to taste.
Add cooked pasta to warm back up.
Toss and serve.
UPDATED: I really had to work this recipe!! It smelled very bland so I cut up a green pepper and half and onion. I also added some garlic pepper and a few bay leaves, and a big squirt of tomato paste and black pepper.
After boiling it (at medium temp) for about 25 minutes it smelled very good and tasted great!
1 pound Farfalle Pasta (bow ties)
2 boneless skinless chicken breasts
1 pound Italian Sausage
1 tbs olive oil
2 garlic cloves
1 can crushed tomatoes (14.5 oz)
1/2 cup chicken stock
2 tbs fresh basil
1 tsp rosemary
salt
pepper
Bring a large pot of salted water to boil. Add pasta and cook for 8 to 10 minutes; drain and set aside.
Cut chicken breasts into 1 inch pieces. Remove casing from sausage and cut into 1 inch pieces. In a large deep skillet or dutch oven over medium low heat, put oil and garlic in to saute and flavor oil. Remove garlic from oil. (You can also just use garlic flavored oil)
Add chicken and sausage and brown both lightly until they are opaque. Add the stock and tomatoes. Bring to a boil and let simmer for 20 minutes. Season sauce with basil, rosemary, salt and pepper to taste.
Add cooked pasta to warm back up.
Toss and serve.
UPDATED: I really had to work this recipe!! It smelled very bland so I cut up a green pepper and half and onion. I also added some garlic pepper and a few bay leaves, and a big squirt of tomato paste and black pepper.
After boiling it (at medium temp) for about 25 minutes it smelled very good and tasted great!
1/20/2009
Teriyaki Chicken
Teriyaki Chicken
2 lbs boneless skinless chicken breasts
1 (16 0z) frozen broccoli, carrots and water chestnuts
2 tbs cornstarch
1 cup chicken stock
4 tbs brown sugar
4 tbs teriyaki sauce
2 tbs dry mustard
1 1/2 tsp grated orange peel
1 tsp ground ginger
Hot cooked rice
Rinse chicken and pat dry. Cut chicken into 1 inch pieces. Place frozen veggies in the crock pot. Sprinkle with cornstarch. Place chicken pieces on top of veggies. In a small bowl mix chicken stock, brown sugar, teriyaki sauce, mustard, orange peel and ginger.
Pour sauce over chicken pieces. Cover; cook on low for 4 to 6 hours or high 2 to 3 hours.
Serve over hot cooked rice.
2 lbs boneless skinless chicken breasts
1 (16 0z) frozen broccoli, carrots and water chestnuts
2 tbs cornstarch
1 cup chicken stock
4 tbs brown sugar
4 tbs teriyaki sauce
2 tbs dry mustard
1 1/2 tsp grated orange peel
1 tsp ground ginger
Hot cooked rice
Rinse chicken and pat dry. Cut chicken into 1 inch pieces. Place frozen veggies in the crock pot. Sprinkle with cornstarch. Place chicken pieces on top of veggies. In a small bowl mix chicken stock, brown sugar, teriyaki sauce, mustard, orange peel and ginger.
Pour sauce over chicken pieces. Cover; cook on low for 4 to 6 hours or high 2 to 3 hours.
Serve over hot cooked rice.
1/16/2009
Honey Orange Butter
This is great on English Muffins or English Muffin Bread
This is for a double recipe,
1 cup butter, softened
1/2 cup honey
2 tbs orange zest (fresh, not the dehydrated kind)
Stir together butter, honey and grated orange peel. Store in refrigerator, tightly covered.
This is for a double recipe,
1 cup butter, softened
1/2 cup honey
2 tbs orange zest (fresh, not the dehydrated kind)
Stir together butter, honey and grated orange peel. Store in refrigerator, tightly covered.
English Muffin Bread
I found this recipe on the breadworld site.
English Muffin Bread, makes one loaf
1-1/2-POUND LOAF
(12 slices)
1-1/2 cups Water (70 to 80oF)
3 tablespoons Sugar
1/4 cup Nonfat dry milk
1 1/2 teaspoons Salt
1/4 teaspoon Baking soda
3-1/2 cups Bread flour
1 tablespoon Gluten (optional)
2-1/4 teaspoons Bread Machine Yeast
Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature.
Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.
English Muffin Bread, makes one loaf
1-1/2-POUND LOAF
(12 slices)
1-1/2 cups Water (70 to 80oF)
3 tablespoons Sugar
1/4 cup Nonfat dry milk
1 1/2 teaspoons Salt
1/4 teaspoon Baking soda
3-1/2 cups Bread flour
1 tablespoon Gluten (optional)
2-1/4 teaspoons Bread Machine Yeast
Directions
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature.
Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.
1/15/2009
Focaccia
My favorite Focaccia recipe and I think I will be making it today.
I do make the dough in my bread maker.
Dough:
2 1/2 to 3 cups all purpose or bread flour
2 tsp sugar
1/4 tsp salt
1 pkg regular or quick active dry yeast
1/4 cup olive oil
1 cup very warm water (120 ot 130 degrees)
Topping:
Olive oil
2 tbs grated parmesan cheese
2 tbs chopped fresh herbs or 2 tsp of dried herbs such as basil, oregano or rosemary
1/2 tsp sea salt
Put the dough ingredients into your bread maker listed by their directions.
Put on dough cycle.
When done divide in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place 20 minutes.
Dimple all over the top with your fingers. Brush with oil. Sprinkle with cheese, sea salt and herbs.
Bake 12 to 15 minutes or until golden brown.
Remove from cookie sheets to wire rack. Serve warm or cool.
I do make the dough in my bread maker.
Dough:
2 1/2 to 3 cups all purpose or bread flour
2 tsp sugar
1/4 tsp salt
1 pkg regular or quick active dry yeast
1/4 cup olive oil
1 cup very warm water (120 ot 130 degrees)
Topping:
Olive oil
2 tbs grated parmesan cheese
2 tbs chopped fresh herbs or 2 tsp of dried herbs such as basil, oregano or rosemary
1/2 tsp sea salt
Put the dough ingredients into your bread maker listed by their directions.
Put on dough cycle.
When done divide in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place 20 minutes.
Dimple all over the top with your fingers. Brush with oil. Sprinkle with cheese, sea salt and herbs.
Bake 12 to 15 minutes or until golden brown.
Remove from cookie sheets to wire rack. Serve warm or cool.
Italian Sausage and Vegetable Stew
Change in dinner plans...I am going to make this instead
Italian Sausage and Vegetable Stew
1 lb Italian sausage cut into 1 inch pieces (you can use any kind, garlic & cheese, mild, hot)
1 pkg frozen mixed vegetables (onions, green, red and yellow bell pepper)
1 can diced tomatoes undrained
2 medium zucchini, sliced
1 jar sliced mushrooms drained (not putting this in)
4 cloves of garlic, minced
2 tbs tomato paste
Heat large skillet over high heat until hot. Add sausage; cook about 5 minutes or until browned. Pour off any drippings.
Combine sausage, frozen vegetables, tomatoes, zucchini, mushrooms and garlic in crock pot. Cover and cook on low for 4 to 4 1/2 hours or until zucchini is tender. Stir in tomato paste. Cover and cook on low for 30 minutes until juices have thickened.
Makes 6 (1 cup) servings
Serving suggestions: serve with fresh hot garlic bread or focaccia
Italian Sausage and Vegetable Stew
1 lb Italian sausage cut into 1 inch pieces (you can use any kind, garlic & cheese, mild, hot)
1 pkg frozen mixed vegetables (onions, green, red and yellow bell pepper)
1 can diced tomatoes undrained
2 medium zucchini, sliced
1 jar sliced mushrooms drained (not putting this in)
4 cloves of garlic, minced
2 tbs tomato paste
Heat large skillet over high heat until hot. Add sausage; cook about 5 minutes or until browned. Pour off any drippings.
Combine sausage, frozen vegetables, tomatoes, zucchini, mushrooms and garlic in crock pot. Cover and cook on low for 4 to 4 1/2 hours or until zucchini is tender. Stir in tomato paste. Cover and cook on low for 30 minutes until juices have thickened.
Makes 6 (1 cup) servings
Serving suggestions: serve with fresh hot garlic bread or focaccia
Thai Turkey & Noodles
Thai Turkey & Noodles
1 pkg (about 1 1/2 pounds) turkey tenderloing cut into 3/4 inch pieces (I am subbing chicken)
1 red bell pepper, cut into short thin strips
1 1/4 cup chicken stock
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
1/8 tsp salt
2 tbs cornstarch
3 green onions, cut into 1/2 pieces
1/3 cup creamy or chunky peanut butter (not the natural-style)
12 oz hot cooked vermicelli
3/4 cup peanuts chopped
3/4 cup cilantro, chopped
Place turkey, bell pepper, 1 cup of stock, soy sauce, garlic, red pepper flakes and salt in crock pot. Cover and cook on low for 3 hours.
Mix cornstarch with remaining 1/4 cup stock in a small bowl until smooth. Turn crock pot on high. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook for 30 minutes until sauce is thekened and turkey is no longer pink in the center. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.
Makes 6 servings.
TIP: If you don't have vermicelli on hand, try subbing ramen noodles. Discard flavor packet from the soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes. Drain and serve hot.
1 pkg (about 1 1/2 pounds) turkey tenderloing cut into 3/4 inch pieces (I am subbing chicken)
1 red bell pepper, cut into short thin strips
1 1/4 cup chicken stock
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
1/8 tsp salt
2 tbs cornstarch
3 green onions, cut into 1/2 pieces
1/3 cup creamy or chunky peanut butter (not the natural-style)
12 oz hot cooked vermicelli
3/4 cup peanuts chopped
3/4 cup cilantro, chopped
Place turkey, bell pepper, 1 cup of stock, soy sauce, garlic, red pepper flakes and salt in crock pot. Cover and cook on low for 3 hours.
Mix cornstarch with remaining 1/4 cup stock in a small bowl until smooth. Turn crock pot on high. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook for 30 minutes until sauce is thekened and turkey is no longer pink in the center. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.
Makes 6 servings.
TIP: If you don't have vermicelli on hand, try subbing ramen noodles. Discard flavor packet from the soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes. Drain and serve hot.
1/13/2009
Cantonese Sweet and Sour Pork
2 lbs lean pork shoulder cut into strips
1 green bell pepper cut into strips
1/2 medium onion, thinly sliced
1/4 cup packed brown sugar
2 tbs cornstarch
2 cups pineapple chunks, reserving juice
1/4 cup cinder vinegar
1/4 cup water
1 tbs soy sauce
1/2 tsp salt
Chow Mein Noodles
Place pork strips in crock pot. Add bell pepper and onion.
In a bowl, mix brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt; blend until smooth. Pour over meat and vegetables.
Cover and cook on low for 7 to 9 hours.
One hour before serving, add pineapple chunks; stir into meat and sauce.
Serve over chow mein noodles.
1 green bell pepper cut into strips
1/2 medium onion, thinly sliced
1/4 cup packed brown sugar
2 tbs cornstarch
2 cups pineapple chunks, reserving juice
1/4 cup cinder vinegar
1/4 cup water
1 tbs soy sauce
1/2 tsp salt
Chow Mein Noodles
Place pork strips in crock pot. Add bell pepper and onion.
In a bowl, mix brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt; blend until smooth. Pour over meat and vegetables.
Cover and cook on low for 7 to 9 hours.
One hour before serving, add pineapple chunks; stir into meat and sauce.
Serve over chow mein noodles.
1/12/2009
Beef Diablo
Again this is from the cookbook Best Loved Slow Cooker Recipes
Beef Diablo
3 to 4 pound boneless beef pot roast
2 or 3 potatoes, peeled and sliced (I used Yukon Gold)
1 onion, sliced
2 tbs all-purpose flour
1 tbs prepared mustard
1 tbs chili sauce
1 tbs Worcestershire sauce
1 tsp vinegar
1 tsp sugar
Trim all excess fat from roast. Place potatoes and onion in the bottom of a crock pot.
Make a smooth paste with flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of the roast.
Place roast in crock pot on top of potatoes and onions.
Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours
Makes 4 to 6 servings.
Beef Diablo
3 to 4 pound boneless beef pot roast
2 or 3 potatoes, peeled and sliced (I used Yukon Gold)
1 onion, sliced
2 tbs all-purpose flour
1 tbs prepared mustard
1 tbs chili sauce
1 tbs Worcestershire sauce
1 tsp vinegar
1 tsp sugar
Trim all excess fat from roast. Place potatoes and onion in the bottom of a crock pot.
Make a smooth paste with flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of the roast.
Place roast in crock pot on top of potatoes and onions.
Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours
Makes 4 to 6 servings.
1/09/2009
Banana Bread
I had way to many over ripe banana sitting on the counter this morning. So I decided to make some banana bread. I found a new recipe on All Recipes, I did a bit tweaking.
I doubled the recipe since I had two cups of mashed bananas, so here is the double version
4 cups flour
1 tsp baking soda
2 cups sugar
2 eggs
10 tbs milk
1 tsp baking powder
1 tsp salt
1 cup butter
2 cups mashed bananas
1 cup walnuts chopped
Sift together flour, baking soda, baking powder and salt.
In a large bowl cream sugar and butter. Beat in the eggs one at a time. Mix in bananas. Mix in sifted ingredients until just combined. Stir in walnuts and milk. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 until top is brown and cracks along the top.
Since this was a double batch, I filled one pan. Then mixed in some mini chocolate chips and then filled the other pan. Both are in the oven now.
Updated 1/12/09 it was very good!
I doubled the recipe since I had two cups of mashed bananas, so here is the double version
4 cups flour
1 tsp baking soda
2 cups sugar
2 eggs
10 tbs milk
1 tsp baking powder
1 tsp salt
1 cup butter
2 cups mashed bananas
1 cup walnuts chopped
Sift together flour, baking soda, baking powder and salt.
In a large bowl cream sugar and butter. Beat in the eggs one at a time. Mix in bananas. Mix in sifted ingredients until just combined. Stir in walnuts and milk. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 until top is brown and cracks along the top.
Since this was a double batch, I filled one pan. Then mixed in some mini chocolate chips and then filled the other pan. Both are in the oven now.
Updated 1/12/09 it was very good!
Chicken Tortilla Soup
I have shared this recipe with a few people and haven't posted it here. I got this awesome recipe from one of my neighbors. It is yummy!!
Chicken Tortilla Soup
One large or two small chicken cutlets (put on bottom of crock)
1/2 - 3/4 jar Pace cilantro salsa
1 can (14oz I think) chopped tomatoes (with liquid)
1 1/2 - 2 cups chicken stock
Put liquids on top of chicken. Cook on high about 3 hours or until chicken is cooked. Shred chicken. Return to crock. Cook on low until ready to eat.
Two handfuls frozen corn (add about 30-60 minutes before serving)
I season to taste, but this is what I used. I put some chili powder, thyme and white pepper in to start. Salsa is medium, so you may not need any pepper. Cumin I added with the corn, and adjusted other seasonings to taste then.
Chili powder
Cumin (essential)
Ground thyme
Ground white pepper
Serve in a bowl with broken tortilla chips
Chicken Tortilla Soup
One large or two small chicken cutlets (put on bottom of crock)
1/2 - 3/4 jar Pace cilantro salsa
1 can (14oz I think) chopped tomatoes (with liquid)
1 1/2 - 2 cups chicken stock
Put liquids on top of chicken. Cook on high about 3 hours or until chicken is cooked. Shred chicken. Return to crock. Cook on low until ready to eat.
Two handfuls frozen corn (add about 30-60 minutes before serving)
I season to taste, but this is what I used. I put some chili powder, thyme and white pepper in to start. Salsa is medium, so you may not need any pepper. Cumin I added with the corn, and adjusted other seasonings to taste then.
Chili powder
Cumin (essential)
Ground thyme
Ground white pepper
Serve in a bowl with broken tortilla chips
New Hampshire White Bread
Tonight will be another chicken tortilla soup and I am making a white bread to soak up the extra broth. This recipe is from The Bread Machine Cookbook V (I got it years ago at BJ's)
1 3/4 pound loaf
New Hampshire White Bread
1 1/4 cups warm water
3 tbs butter softened
3 tbs sugar
1 tsp salt
3 1/2 cups bread flour
2 tsp bread machine yeast
Put all ingredients in your bread machine.
Cycle white
setting Medium crust
1 3/4 pound loaf
New Hampshire White Bread
1 1/4 cups warm water
3 tbs butter softened
3 tbs sugar
1 tsp salt
3 1/2 cups bread flour
2 tsp bread machine yeast
Put all ingredients in your bread machine.
Cycle white
setting Medium crust
1/08/2009
Chinese Chicken Stew
Chinese Chicken Stew in the crock pot now and smells good!
1 pound boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 tsp Chinese five spice powder
1/2 to 3/4 tsp red pepper flakes
1 tbs peanut or vegetable oil
1 large onion, coarsely chopped
1 pkg (8 oz) fresh mushrooms (left this out)
2 cloves of garlic, minced
1 can (14 oz) chicken broth, divided (I sub Kitchen Basic Stock)
1 tbs cornstarch
1 large red bell pepper, cut into 3/4 inch pieces
2 tbs soy sauce
1 tbs sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked rice (optional)
1/4 cup coarsely chopped cilantro (optional)
Toss chicken with five spice powder in a small bowl. Season with the red pepper flakes. Heat peanut/vegetable oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.
Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in crock pot. Cover and cook on low for 3 1/2 hours or until bell pepper is tender.
Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl. Sprinkle with cilantro if desired.
Makes 6 servings.
Updated 1/9/09: It was pretty good, but a bit on the spicy side.
1 pound boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 tsp Chinese five spice powder
1/2 to 3/4 tsp red pepper flakes
1 tbs peanut or vegetable oil
1 large onion, coarsely chopped
1 pkg (8 oz) fresh mushrooms (left this out)
2 cloves of garlic, minced
1 can (14 oz) chicken broth, divided (I sub Kitchen Basic Stock)
1 tbs cornstarch
1 large red bell pepper, cut into 3/4 inch pieces
2 tbs soy sauce
1 tbs sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked rice (optional)
1/4 cup coarsely chopped cilantro (optional)
Toss chicken with five spice powder in a small bowl. Season with the red pepper flakes. Heat peanut/vegetable oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.
Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in crock pot. Cover and cook on low for 3 1/2 hours or until bell pepper is tender.
Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl. Sprinkle with cilantro if desired.
Makes 6 servings.
Updated 1/9/09: It was pretty good, but a bit on the spicy side.
1/07/2009
Chicken Breasts A' L'Orange
Here is a new recipe that I am trying from a cook book I bought at BJ years ago, it is called Best Loved Slow Cooker Recipes.
Chicken Breast A' L'Orange
3 whole chicken breast cut in halves
2/3 cup plus 3 tbs flour, divided
1 tsp salt
1 tsp ground nutmeg
1/2 tsp ground cinnamon
dash of black pepper
dash of garlic powder
2 to 3 sweet potatoes, peeled and cut into 1/4 inches slices
1 can (10 3/4 ounces) condensed cream of celery or chicken soup
1 can (4 oz) sliced mushrooms (not adding since the kids and I don't like mushrooms)
1/2 cup orange juice
2 tsp brown sugar
1/2 tsp grated orange peel
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.
Place sweet potatoes slices in the bottom of the crock pot. Place chicken breast on top.
Combine soup with mushrooms, orange juice, brown sugar, orange peel and remaining 3 tbs flour; stir will. Pour soup mixture over chicken breast. Cover and cook on low 8 to 10 hours or on high for 3 to 4 hours.
Serve chicken over hot rice.
Updated 1/8/09: It was a hit!!!
Chicken Breast A' L'Orange
3 whole chicken breast cut in halves
2/3 cup plus 3 tbs flour, divided
1 tsp salt
1 tsp ground nutmeg
1/2 tsp ground cinnamon
dash of black pepper
dash of garlic powder
2 to 3 sweet potatoes, peeled and cut into 1/4 inches slices
1 can (10 3/4 ounces) condensed cream of celery or chicken soup
1 can (4 oz) sliced mushrooms (not adding since the kids and I don't like mushrooms)
1/2 cup orange juice
2 tsp brown sugar
1/2 tsp grated orange peel
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.
Place sweet potatoes slices in the bottom of the crock pot. Place chicken breast on top.
Combine soup with mushrooms, orange juice, brown sugar, orange peel and remaining 3 tbs flour; stir will. Pour soup mixture over chicken breast. Cover and cook on low 8 to 10 hours or on high for 3 to 4 hours.
Serve chicken over hot rice.
Updated 1/8/09: It was a hit!!!
1/06/2009
Chicken Italiano
This came from my Fix It and Forget It cookbook.
2 large whole boneless/skinless chicken breasts cut into 3 pieces
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
26 oz jar of spaghetti sauce (recipe calls for low sodium)
Plasce chicken in the bottom of the crock pot
Sprinkle seasonings over chicken
Pour sauce over seasoned chicken, stirring to be sure chicken is completely covered
Cover and cook on low for 6 hours or on high for 3 1/2 - 4 hours
Serve over pasta (I am using whole wheat Rotini)
Updated 1/7/09: It was a hit!!!
2 large whole boneless/skinless chicken breasts cut into 3 pieces
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
26 oz jar of spaghetti sauce (recipe calls for low sodium)
Plasce chicken in the bottom of the crock pot
Sprinkle seasonings over chicken
Pour sauce over seasoned chicken, stirring to be sure chicken is completely covered
Cover and cook on low for 6 hours or on high for 3 1/2 - 4 hours
Serve over pasta (I am using whole wheat Rotini)
Updated 1/7/09: It was a hit!!!
12/30/2008
Cinnamon Raisin Bread (bread maker)
This recipe makes one 1.5 pound loaf
1 cup water
2 tablespoons butter softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins
Add all the ingredients in order given except the raisins.
Add raisins in on the "add in" beep.
Bake on "sweet bread" setting.
1 cup water
2 tablespoons butter softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins
Add all the ingredients in order given except the raisins.
Add raisins in on the "add in" beep.
Bake on "sweet bread" setting.
12/23/2008
Bacon Pie
One more...
12 bacon slices cooked and crumbled - make sure it is THICK bacon
1 cup Swiss Cheese, shredded
1/3 cup chopped onion
3/4 cup Bisquick® baking mix
1 1/2 cups milk
3 eggs
1/8 teaspoon salt
1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
12 bacon slices cooked and crumbled - make sure it is THICK bacon
1 cup Swiss Cheese, shredded
1/3 cup chopped onion
3/4 cup Bisquick® baking mix
1 1/2 cups milk
3 eggs
1/8 teaspoon salt
1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Ham & Swiss Pie
Here is another favorite for Christmas Morning
1 1/2 cups cubed ham
1 cup shredded swiss cheese
1/4 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper
1 1/2 cups cubed ham
1 cup shredded swiss cheese
1/4 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper
Easy Breakfast Bake
This is our old standby for Christmas Morning breakfast
2 packages bulk pork sausage
1 medium bell pepper
1 medium onion
3 cups frozen hashbrown
2 cups shredded cheddar cheese
1 cup bisquick® baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
2 packages bulk pork sausage
1 medium bell pepper
1 medium onion
3 cups frozen hashbrown
2 cups shredded cheddar cheese
1 cup bisquick® baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
12/17/2008
Snickerdoodles
Snickerdoodles (again pics will be on facebook later)
1 1/2 cups sugar
1/2 cup butter softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
1 1/2 cups sugar
1/2 cup butter softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Gingersnaps
Gingersnaps
1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar
1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.
2. Cover and refigerate at least 1 hour.
3. Heat oven to 375
4. Line baking sheets with parchment paper
5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet
6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks
1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar
1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.
2. Cover and refigerate at least 1 hour.
3. Heat oven to 375
4. Line baking sheets with parchment paper
5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet
6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks
Peanut Butter Blossoms
Peanut Butter Blossoms (again pics will be on facebook later)
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
sugar
36 Hershey kisses
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
I did have to add some flour since it is warm and muggy today. I also use my small cookie scoop and I got more than 36 cookies.
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
sugar
36 Hershey kisses
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
I did have to add some flour since it is warm and muggy today. I also use my small cookie scoop and I got more than 36 cookies.
Cranberry Orange Cookies
Cranberry Orange Cookies (again pics will be on facebook later)
1 cup sugar
3/4 cup butter
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Craisins
1/2 cup macadamia nuts, chopped
1 tablespoon Orange zest
Sugar Mixture below
1/3 cup sugar
1 teaspoon orange zest
1. Heat oven to 350. Combine all sugar mixture ingredients in a small bowl; stir until well mixed. Set aside
2. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed. Add al remaining ingredients. Continue beating just until mixed.
3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll balls in the sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass until 1 1/2 inch circles.
4. Bake for 7 to 11 minutes or until edges are lightly browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
1 cup sugar
3/4 cup butter
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Craisins
1/2 cup macadamia nuts, chopped
1 tablespoon Orange zest
Sugar Mixture below
1/3 cup sugar
1 teaspoon orange zest
1. Heat oven to 350. Combine all sugar mixture ingredients in a small bowl; stir until well mixed. Set aside
2. Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed. Add al remaining ingredients. Continue beating just until mixed.
3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll balls in the sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass until 1 1/2 inch circles.
4. Bake for 7 to 11 minutes or until edges are lightly browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
Caribbean Lime Coolers
Caribbean Lime Coolers (pics will be on facebook later)
1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup confectioner's sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
1 pouch Betty Crocker® sugar cookie mix
1/2 cup shredded coconut
1 tablespoon lime zest
3 tablespoons lime juice
6 tablespoons butter or margarine, melted
1 egg
1/4 cup confectioner's sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
Baking
Today I am starting my massive Christmas baking. Here is my list of cookies that I am going to try to get finished between today and tomorrow:
Chocolate Snowballs
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Gingersnaps
Orange Butter Cookies (for a cookie swap)
Snickerdoodles
and of course Chocolate Chip
Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.
Chocolate Snowballs
Peanut Butter Blossoms
Caribbean Lime Coolers
Two types of Spritz
Gingersnaps
Orange Butter Cookies (for a cookie swap)
Snickerdoodles
and of course Chocolate Chip
Wish me luck!! If and when I get each one done, I will post the recipe and maybe a picture of them.
11/28/2008
Pumpkin Pie
Pumpkin Pie
1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
3 eggs
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
3. Lower the oven temperature to 350 degrees F
4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
3 eggs
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
3. Lower the oven temperature to 350 degrees F
4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
Chocolate Pecan Pie
Chocolate Pecan Pie
1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
4 Eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt
1. Preheat the oven to 375 degrees F
2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
4 Eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt
1. Preheat the oven to 375 degrees F
2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
11/11/2008
Chicken Fajitas for dinner
Yesterday I knew I had some chicken to cook. While I was at the store I picked up some sour cream, cheese, salsa and flour tortillas.
I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.
They have a whole line of great marinades.
I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.
They have a whole line of great marinades.
11/03/2008
Cranberry Pork Roast version 1
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
That is what is for dinner tonight.
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
That is what is for dinner tonight.
11/02/2008
Stouffer's Chicken & Broccoli bake
I recently discovered Stouffer's Chicken & Broccoli when Marcel was on a business trip. I needed something that could be tossed in the microwave, but also had flavor. It is high in fat which is good for Miss V. We all liked it, but Miss V didn't enjoy the top crusty part.
Here is some info from the Stouffer's site.
Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.
Nutrition Facts
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
%Daily Value*
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat .5g
Cholesterol 45mg
14%
Sodium 990mg
41%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 19g
Vitamin A 0%
Vitamin C 8%
Calcium 30%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500
Total Fat
Less Than
65g
80g
Sat Fat
Less Than
20g
25g
Cholesterol
Less Than
300mg
300mg
Sodium
Less Than
2,400mg
2,400mg
Potassium
Less Than
3,500mg
3,500mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Here is some info from the Stouffer's site.
Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.
Nutrition Facts
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
%Daily Value*
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat .5g
Cholesterol 45mg
14%
Sodium 990mg
41%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 19g
Vitamin A 0%
Vitamin C 8%
Calcium 30%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500
Total Fat
Less Than
65g
80g
Sat Fat
Less Than
20g
25g
Cholesterol
Less Than
300mg
300mg
Sodium
Less Than
2,400mg
2,400mg
Potassium
Less Than
3,500mg
3,500mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Sun dried tomato pesto
My snake stromboli called for Sun-dried tomato pesto and I found it at our local grocery store. It was located on the top shelf near pasta sauces. I have seen it many other times and always thought that it looked interesting.
Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.
Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.
Both were very good, but the one with the pesto tasted a little better.
So here is some info about the Sun Dried Tomato Pesto
This info came from the Classico website:
Sun-dried Tomato Pesto
Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
Total Fat
5g
8%
Trans Fat
0g
Saturated Fat
1g
5%
Cholesterol
0%
Sodium
630mg
26%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors
I think it would also be a great addition to "Italian butter".
Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.
Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.
Both were very good, but the one with the pesto tasted a little better.
So here is some info about the Sun Dried Tomato Pesto
This info came from the Classico website:
Sun-dried Tomato Pesto
Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
Total Fat
5g
8%
Trans Fat
0g
Saturated Fat
1g
5%
Cholesterol
0%
Sodium
630mg
26%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors
I think it would also be a great addition to "Italian butter".
10/27/2008
Pumpkin Pie Dip
Pumpkin Pie Dip
1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.
1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.
Caramel Apple Trifle
Caramel Apple Trifle
3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake
1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.
3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.
4. Cover and refrigerate for at least 1 hour before serving.
3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake
1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.
3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.
4. Cover and refrigerate for at least 1 hour before serving.
Snake Stromboli
Snake Stromboli
1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips
1. Preheat oven to 375
2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.
3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil
4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.
5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)
6. Taper one end of roll to form head. Score tail end to form rattlers, if desired
7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard
1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips
1. Preheat oven to 375
2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.
3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil
4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.
5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)
6. Taper one end of roll to form head. Score tail end to form rattlers, if desired
7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard
Mexican Cream Cheese Roll ups
Not sure why they are called Mexican???
1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
Feta and Olive spread
Feta and Olive Spread
1 - 6 oz package Feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, oil-packed
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained
1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun dried tomatoes and oregano.
2. Pulse and blend until smooth.
3. Transfer to a medium bowl
4. Blend in the olives by hand or with a spoon.
5. Refrigerated until serving
Serve with pita chips, or veggies/crackers
1 - 6 oz package Feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, oil-packed
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained
1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun dried tomatoes and oregano.
2. Pulse and blend until smooth.
3. Transfer to a medium bowl
4. Blend in the olives by hand or with a spoon.
5. Refrigerated until serving
Serve with pita chips, or veggies/crackers
Antipasto Squares
Antipasto Squares
2 - 10 oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced swiss cheese
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced pepperoni
1 12 oz Jar roasted red peppers, drained cut into thin strips
3 eggs
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper
1. Preheat oven to 350
2. Unroll one package of crescent rool dough and cover the bottom of a 13x9 inch pan
3. Layer ham, provolone cheese, swiss cheese, salami, pepperoni, and red peppers.
4. In a bowl beat the eggs lightly and stir in the parmesan cheese and black pepper.
5. Pour 3/4 of this mixture over the peppers.
6. Unroll the second package of dough, and place over the top of the peppers.
7. Brush with remaining egg mixture.
8. Cover with aluminum foil
9. Bake for 25 minutes.
10. Remove foil and bake another 10 or 20 minutes or until dough is fluffy and golden brown.
11. Cut into squares. Serve warm or at room temp.
2 - 10 oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced swiss cheese
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced pepperoni
1 12 oz Jar roasted red peppers, drained cut into thin strips
3 eggs
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper
1. Preheat oven to 350
2. Unroll one package of crescent rool dough and cover the bottom of a 13x9 inch pan
3. Layer ham, provolone cheese, swiss cheese, salami, pepperoni, and red peppers.
4. In a bowl beat the eggs lightly and stir in the parmesan cheese and black pepper.
5. Pour 3/4 of this mixture over the peppers.
6. Unroll the second package of dough, and place over the top of the peppers.
7. Brush with remaining egg mixture.
8. Cover with aluminum foil
9. Bake for 25 minutes.
10. Remove foil and bake another 10 or 20 minutes or until dough is fluffy and golden brown.
11. Cut into squares. Serve warm or at room temp.
Chicken Poop
We had our two Halloween parties this weekend, and a few people wanted some of my recipes.
First is Chicken Poop! (this is a triple batch)
3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese
1 1/2 cups sour cream
1 cup Franks Red Hot
2 tablespoons Franks Red Hot
2 1/4 cups Shredded Cheddar cheese
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.
2. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with Tostitos scoops!
First is Chicken Poop! (this is a triple batch)
3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese
1 1/2 cups sour cream
1 cup Franks Red Hot
2 tablespoons Franks Red Hot
2 1/4 cups Shredded Cheddar cheese
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.
2. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with Tostitos scoops!
10/06/2008
Burgers on the menu tonight
Burgers are on the menu tonight. But not plain old burgers!
I love putting a tablespoon or so of this seasoning.
My burgers also have thick cut bacon, swiss cheese and sauted onions and must be on whole wheat buns.
I also have some yummy summer squash and zucchini to steam up. I think I might bake up some chocolate chip cookies too.
Oh and I found the best way to cook the bacon is to put the slices on a broiler pan and bake in the oven at 375 until done, less mess!
I love putting a tablespoon or so of this seasoning.
My burgers also have thick cut bacon, swiss cheese and sauted onions and must be on whole wheat buns.
I also have some yummy summer squash and zucchini to steam up. I think I might bake up some chocolate chip cookies too.
Oh and I found the best way to cook the bacon is to put the slices on a broiler pan and bake in the oven at 375 until done, less mess!
Subscribe to:
Posts (Atom)